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Great & knowledgeable service.
Fantastic food! So tasty, perfect temps.
We had the Tuna Tataki, Manila Clams, Wagyu Gyoza.
If you haven't tried you you have to try it. All were terrific.
The food is a little pricey. Wine prices are pretty high as well...More

.We arrived for a late dinner just before the kitchen was about to close.. never the less the waitress was very patient, ready to explain and offer suggestions. We had a wonderful meal. Not cheap but worth the money.

I love going out for sushi, etc, but nowadays, you often get mayo drenched roles with a decidedly America feel. This was artistic, succulent and much more similar to what you would get overseas. Loved this and really appreciated the attention to detail and flavor...More

I found Roka Akor through Trip Advisor and decided to make some reservations after reading through its stellar reviews. Since Roka is listed as a fine dining restaurant in downtown Chicago my expectations were high and I can't say that they were entirely met. Heres...More

We had a dinner for two and shared a wide variety of dishes. The sushi (we had salmon and tuna) is expensive but absolutely delicious. The steak was juicy and nicely sliced. The dumplings were clearly the nicest surprise. This is a very expensive meal,...More

I visited with two colleagues for a business dinner. We decided to allow our sever select our food items while we all selected a nice Nikka whisky.
The food (maki, sashimi, and a few other items) were solidly “OK,” I didn’t think they were really...More

Just came to Chicago for a business trip and found this place on TripAdvisor. Came to eat sushi, specifically. Everything is fantastic. The ambiance is modern, servers are great, and food is second to none. Best sushi I have ever tasted. I ate a Roka...More

Great staff and excellent service. Attractive and the food was excellent and delicous with the perfect balanced of flavor and freshness. The sushi was well executed and presented well. Highly recommend.

Our friends found this restauarant and they were very excited about going. From the moment we stepped in, I could see why. The restaurant is very modern and beautiful. It's just the right size with a big "buzz." The menu is broad but has a...More

Shochu was born of simple pot still technology imported from Korea and Taiwan some 700 years ago. Once thought of as a drink for the coal miners and farmers of the southern Japan, it is becoming increasingly popular in its native Japan and around the world. A reflection of the grain or starch it is made from and the same koji that makes sake possible, shochu is wonderfully funky and grainy at its best it comes to life on the rocks with hearty grilled meats. Roka Akor and ROKA BAR also use shochu as a vehicle to explore some exciting options for infusions. An exciting component of our beverage "laboratory," guests can expect to see several house infused versions available at all times

Mugi | Barley Shochu

Glass12.0

Bottle84.0

Kusu / Fortune

Soft, round with hints of Melon

Glass13.0

Bottle91.0

Mizu / Spinning Cranes

Smooth, rich with hints cantaloupe and cut grass, black koji

Glass13.0

Bottle91.0

Tsukushi / Horsetail

Rich, Full with hints of tropical fruits, black koji

Glass9.0

Bottle63.0

Ty Ku

Smooth, subtle toasty note

Kome | Rice Shochu

Glass10.0

Bottle70.0

Kumejima Kumesen / Okinawa Black

Rich, full, pear forward with notes of hay, black koji

Glass13.0

Bottle91.0

Shiro / White

Sweet rice aromas with a clean finish, like strong sake

Glass11.0

Bottle77.0

Toki No Kokuin / Mark Engraves

Smooth, slightly sweet finish with a hint of mint

Imo | Sweet Potato

Glass14.0

Bottle98.0

Chiran / Firefly

A rare gem, a true artisanal spirit, rich, earthy, delicious

Glass18.0

Bottle126.0

Tomi no Hozan / Pride of The Earth

Earthy, true aromas of sweet potato, a mild soft sweet finish

Kokuto | Brown Sugar

Glass12.0

Bottle84.0

Juogo / Tropical Crane

Aromas of molasses and stone fruit, like rich rum

Roka Akor Shochu Infusions

Roka Akor has an ever-changing list of limited Shochu infusions made from fresh, organic, ingredients and served over a hand-chipped block of ice. Ask your server or bartender for today's infusions

Founded in 1996, Three Floyds is one of the most recognized and sought after Microbreweries in the nation. In 2011, an article in the Washington Post said that Three Floyds "has won over the beer geek elite," and "has been making the best beers on the planet for four of the past five years"

Thank you for reaching out. I would be happy to answer your question. I'd have to say an average with beverage would be between $85-$100/pp depending on what you would like to do. Of course you can make it whatever you... More

Thank you for reaching out. I would be happy to answer your question. I'd have to say an average with beverage would be between $85-$100/pp depending on what you would like to do. Of course you can make it whatever you would like and I've seen people get out of here for $50 or less per person. Please call me at 312.477.7652 if you have any further questions.
Ben Uvodich

Hi,
We are very very sorry for the late response. Yes, it is true our restaurant can get noisy but not to the point of no conversations. On a Friday or Saturday evening, we suggest requesting a booth for the back of our... More

Hi,
We are very very sorry for the late response. Yes, it is true our restaurant can get noisy but not to the point of no conversations. On a Friday or Saturday evening, we suggest requesting a booth for the back of our main dining room. Skokie is a much smaller location, so you are bound to have less noise. You still get the feel of what Roka Akor is all about, on just a smaller level.
Again we do apologize for the late response and please call the restaurant if you want to move forward with a reservation. We are happy to make this experience as special as possible.
Best,
Erin

Roka Akor is the second location a highly regarded Scottsdale, Ariz.-based Japanese steakhouse and sushi bar, ranked among Bon Appetit magazine's top 10 sushi restaurants in the country in 2009. Meats, fish and vegetables are grilled over oak charcoal on a robata-style grill. Sit at the sushi bar to chat with the chefs as the slice and assemble sashimi platters and maki with fish that's flown in daily. Besides sizzling steaks and contemporary sushi served the dining room, a bar area features shochu and sake cocktails.

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